Food safety validation is integral in making sure that all the strategies we implement to produce safe food is actually going to work. Food safety validation is a requirement of any of the GFSI recognized standards. It is also integral in our ability to produce safe food. Over the past few weeks, it seems that I have been surrounded by questions and activities related to food safety validation. In this post I share 3 key validation activities that your food business should have in place.
Before we get into my top 3 validation activities let’s get clear on our definition. Food safety validation is obtaining evidence that an activity, if properly implemented, is capable of controlling the hazard to a specified outcome.
Critical control point (CCP) validation is the most recognized food safety validation you will come across. It involves making sure that whatever critical limits you have defined in your HACCP Plan will actually work. Some common CCP food safety validation include time – temperature relationships, storage temperatures and chemical dosing concentrations. You can generally find references back to legislation for any cooking or storage temperatures.
How did you come up with the shelf life or expiry date coding for your finished product? Did you take a guess or did you copy what your competitor has on their products? Both options are not acceptable.
You need to establish your own expiry dates based on your individual processing method. You can run a series of tests, using both microbiological and sensory analysis. An external laboratory may also provide guidance on what the best analysis would be for your product and process. You can read more about shelf life validation here.
Cleaning chemical validation is a big one. How do you know that the chemical sanitizer you are using in your food business is adequate? When I say adequate, I mean, will it effectively reduce the microbiological load on your equipment or utensil surfaces?
There is some general information that has been published by governments around the world which talks about chemical constituents but what about the actual brands that you use? Easiest way to obtain this food safety validation information is to ask your chemical supplier. Obtain copies of their microbiological analysis. Don’t just accept what the company sales representative has to say. Get it in writing from a suitably qualified source.
If you are interested in learning more on how to put together and documenting a food safety validation study, join me in my new Virtual course – “Understanding Validation and Verification”. Click here to find out more.
Share your insights with HACCP Mentor community by leaving a comment below.
Please log in again. The login page will open in a new window. After logging in you can close it and return to this page.